Vitamin E, a fat-solvent compound found chiefly in specific plant oils and the leaves of green vegetables. Raw grain oil is an especially rich wellspring of the nutrient. Vitamin E, first perceived in 1922, was first gotten in an unadulterated structure in 1936; it was distinguished synthetically in 1938. Various comparative mixtures having vitamin E movement and named tocopherols or tocotrienols have been secluded.

Vitamin E goes about as a cancer prevention agent (i.e., an inhibitor of oxidation processes) in body tissues. It shields unsaturated fats in the body from oxidation by peroxides and other free extremists. The likelihood that vitamin E might assist with dragging out a functioning life expectancy by easing back the pace of oxidative obliteration of natural layers is under study. The nutrient is utilized economically as a cell reinforcement to hinder the rancidification of fats, particularly vegetable oils.